Easy Barbequed Wings (Slow Cooker)

Slow Cooker barbequed wings are a great way to make wings for dinner or for a party, because the wings can be prepped ahead with their spice blend and barbeque sauce, then slow cooked until they are fall apart tender. This recipe uses Sweet Baby Ray’s Barbeque sauce as a base for the sauce, combined with a few extras to make a deliciously sweet and tangy barbeque sauce for the melt-in-your mouth wings. Perfect for a weekend dinner where you want something simple, but budget friendly, or as a side dish for parties and special events! If you love all things barbequed, you may also enjoy my Slow Cooker Barbequed Spare Ribs, or Slow Cooker Barbequed Meatballs.

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Easy Barbequed Wings Slow Cooker

Easy Barbequed Wings (Slow Cooker)

marilynpeight
Fall-apart tender chicken wings slow cooked to perfection with a homemade sweet and tangy barbeque sauce. Perfect as a side or main dish for any occasion!
5 from 1 vote
Prep Time 15 minutes
Cook Time 3 hours
Course Main Course
Cuisine American
Servings 4

Equipment

  • 4 quart crockpot (linked below)
  • Whisk (linked below)
  • Mixing bowl (linked below)
  • measuring cups (linked below)

Ingredients
  

  • 2 pounds bone-in chicken wings *see note
  • garlic powder
  • chili powder
  • few dashes paprika
  • 2 tablespoons butter

For the Barbeque Sauce:

  • 1 1/4 cups Sweet Baby Rays Barbeque Sauce
  • 2 1/2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup brown sugar can be added to taste

Instructions
 

  • Whisk the sauce ingredients together in a small mixing bowl, then reserve 1/2 cup of the sauce for brushing onto the wings later and set the rest aside.
  • Place the chicken wings into a 3-4 quart slow cooker and season generously with garlic powder, chili powder and a few dashes of paprika. Dot the seasoned wings with butter.
  • Pour the barbeque sauce over top of the wings (all but the 1/2 cup reserved sauce). Spread the sauce evenly over the wings with a basting brush or spatula, then cover and cook on low for 3-4 hours. Avoid opening the lid while the wings are cooking to prevent the heat from escaping.
  • Once the wings are cooked through and tender (around 165 degrees), remove from the crockpot and place onto a baking sheet or baking dish. Brush the wings with the reserved barbeque sauce, then broil at high heat for a few minutes, or until the sauce is sticky. Cool slightly and enjoy!

Notes

I prefer to use fresh chicken wings vs. frozen, because the fresh wings turned out a lot more tender than the frozen wings did. If you wish to use frozen wings you certainly can, but be sure they are completely thawed first or they may not be cooked through in the times given in the recipe. 
Additional notes and step by step photos below. 
Keyword Barbeque, Wings, Slow Cooker, Easy recipe, Sweet Baby Ray’s
Tried this recipe?Let us know how it was!

Equipment needed for these Barbequed Chicken Wings:

  • 4 quart crockpot I used a 4 quart crockpot for these chicken wings. For two pounds of wings, a 4 quart is a great size to use to get them to cook evenly.
  • Whisk A whisk is useful to have on hand for combining sauces such as the homemade barbeque sauce in this recipe.
  • Mixing bowl A mixing bowl or serving bowl works well for containing the sauce ingredients.
  • Measuring cups I prefer to use stainless steel measuring cups. Stainless steel measuring cups clean easily and mine have always been sturdy and reliable!

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Ingredients needed for these Slow Cooker Barbequed Wings: Brown sugar, Sweet Baby Ray’s Barbeque sauce, Bone-in chicken wings, apple cider vinegar, Worcestershire sauce, butter. Not shown: Garlic powder, paprika and chili powder.

What If I don’t have Sweet Baby Ray’s Barbeque sauce on hand?

You can use your favorite barbeque sauce in this recipe for barbequed wings, but you may wish to add the remaining sauce ingredients to taste as some barbeque sauces are sweeter or tangier than others.

Step 1: Whisk the sauce ingredients together in a small mixing bowl, then reserve 1/2 cup of the sauce for brushing onto the wings later and set the rest aside.

Step 2: Place the chicken wings into a 3-4 quart slow cooker and season generously with garlic powder, chili powder and a few dashes of paprika. Dot the seasoned wings with butter.

Why add butter?

Coming from the Amish, butter is my secret weapon to making everything better. Of course, you could omit the butter, but in my opinion the butter gives the chicken wings a lovely smooth flavor while they slow cook with the homemade barbeque sauce.

Step 3: Pour the barbeque sauce over top of the wings (all but the 1/2 cup reserved sauce). Spread the sauce evenly over the wings with a basting brush or spatula, then cover and cook on low for 3-4 hours. Avoid opening the lid while the wings are cooking to prevent the heat from escaping.

Why are my wings not cooking in time?

Your wings may need extra time if you have an older slow cooker, have opened the lid too early or too frequently while the wings were cooking, or if your wings were still partially frozen. Slow cookers can vary in temperature, so if it is your first time making these wings I suggest giving yourself a little wiggle room time wise. If the wings cook faster than you have anticipated, then you can also keep them on warm for an hour or so.

Step 4: Once the wings are cooked through and tender (around 165 degrees), remove from the crockpot and place onto a baking sheet or baking dish. Brush the wings with the reserved barbeque sauce, then broil at high heat for a few minutes, or until the sauce is sticky.

Cool and enjoy!

Serving suggestions:

I like to serve my wings with a tossed salad and a potato side dish, such as homemade French fries or Roasted Ranch Potatoes. Pizza or Stromboli are also great options if you are looking for a more filling main dish to feed a crowd. No matter what you make with these slow cooker barbequed wings it will be a dinner winner!

Feel free to pin this recipe for later and tag me on Instagram with a photo of your own creation. Thank you for your support!

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